Menu
Lettuce with Hot Bacon Dressing Lettuce with Hot Bacon Dressing
Cucumber and Red Onion Salad Cucumber and Red Onion Salad
Roasted Cabbage & Onions Roasted Cabbage & Onions
Roasted Red Potato Salad Roasted Red Potato Salad
Herb-Roasted Vegetables Herb-Roasted Vegetables
Onion-Roasted Potatoes Onion-Roasted Potatoes
Roasted Fennel and Peppers Roasted Fennel and Peppers
Garlic-Roasted Brussels Sprouts with Mustard Sauce Garlic-Roasted Brussels Sprouts with Mustard Sauce
Roasted Red Pepper Hummus Roasted Red Pepper Hummus
Roasted Vegetable Salad Roasted Vegetable Salad
Wilted Lettuce Salad with Bacon Dressing Wilted Lettuce Salad with Bacon Dressing
Onion Vinaigrette Salad Onion Vinaigrette Salad
Roasted Peppers and Cauliflower Roasted Peppers and Cauliflower
Roasted Vegetables with Sage Roasted Vegetables with Sage
Roasted Tomato Soup with Fresh Basil Roasted Tomato Soup with Fresh Basil
Herbed Onion Salad Dressing Herbed Onion Salad Dressing
Roasted Potato & Green Bean Salad Roasted Potato & Green Bean Salad
Roasted Radishes Roasted Radishes
Roasted Tenderloin and Red Potatoes Roasted Tenderloin and Red Potatoes
Garden Lettuce Salad Garden Lettuce Salad

Boston Lettuce with Roasted Red Onions

1 review
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 20 min.

Makes

8 servings

Updated: Oct. 27, 2023
Forget boring tossed salads! This Boston lettuce salad will have your guests asking for the recipe. Top with bacon, or substitute feta for the Gorgonzola for a change of taste. —Josh Carter, Birmingham, Alabama
Boston Lettuce with Roasted Red Onions
Boston Lettuce with Roasted Red Onions Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 medium red onions, cut into 1/4-inch wedges
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/3 cups balsamic vinegar
  • 6 tablespoons orange juice
  • 4 heads Boston or Bibb lettuce, halved lengthwise
  • 1/2 cup crumbled Gorgonzola cheese
  • Toasted chopped walnuts, optional

Directions

  1. Preheat oven to 400°. Place onions on a foil-lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally.
  2. In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes.
  3. Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and, if desired, chopped walnuts.

Boston Lettuce Salad Tips

Can you make the dressing for Boston lettuce salad ahead of time?

Sure you can! Generally, vinaigrettes can be kept in the refrigerator for up to 2 weeks. Shake well before using to help distribute anything that has separated. Try another delicious homemade dressing after you run out.

What else can you put on Boston lettuce salad?

Change up the toppings to suit your palate! Not a fan of Gorgonzola? Use feta or shaved Parmesan instead. Try pecans instead of walnuts, or add sliced pears for more crunch. The possibilities are up to you!

What can you serve with Boston lettuce salad?

Our marinated grilled chicken is the perfect topper to this Boston lettuce salad. You could also serve it as a soup and salad combo with this easy butternut squash soup.

—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

1 serving: 101 calories, 4g fat (2g saturated fat), 6mg cholesterol, 135mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.